- 12 egg whites
- 3/4 cup cake flour
- 1-1/2 cups sugar, divided
- 1/4 cup baking cocoa
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together five times; set aside. in a mixing bowl, beat egg whites, cream of tartar and salt on high speed until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, beating well after each addition. Gradually fold in sifted dry ingredients.
- Spoon into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan and remove. Yield: 12 servings.
Reviews forCocoa Angel Food Cake
"Really moist and spongy. I had it with a little whipped cream and I would definitely make it again."